Wet Rub Chicken

Servings

Serving size

1 chicken breast

COOKING TIME

30 Minutes

This recipe can be multiplied by 2. This is basically leftovers to begin with and will keep very well for a few days in the refrigerator. This recipe will makes great salads and sandwiches.

Serve with Roasted Potatoes or Mashed Yams or Black Bean Cakes or Yam Home Fries or Savory Lemon Rice

AND

Serve with Fresh Pineapple Salsa or Melon Salsa or Mango Salsa

Serve with Yam Home Fries

AND

Serve with Black Bean Cakes or Roasted Potatoes or Savory Lemon Rice or Yam Home Fries

AND

Serve with Fresh Pineapple Salsa or Mango Salsa or Melon Salsa

Ingredients

4 tsp., whole Black pepper

2 tsp., leaves Dried thyme

4 leaf Bay leaves

1/4 tsp. Ground cloves (about 6, left whole)

2 Tbsp Light brown sugar

2 Tbsp Red wine (port is best)

2 Tbsp. Brandy

2 clove Garlic, raw

1/2 tsp. Salt

1 Tbsp. Olive oil

32 ounces Boneless, skinless chicken breast (8 4-ounce filets)

Instructions

Place peppercorns, thyme, bay leaves, cloves, brown sugar, wine, brandy, garlic, salt and olive oil in blender and puree to a fine texture.

Pour the wet rub into a zipper bag and add the chicken breasts. Place the bag in the refrigerator and marinate at least 48 hours.

When ready to cook preheat the oven to 400°F.

Place the breasts in a roasting pan that has been lined with foil. Place the roasting pan in the oven a roast for about 5 minutes and turn each breast. Brush the tops of the chicken breasts with any leftover marinade.

Roast for another 3 minutes until the breasts begin to firm and brush with marinade.

Switch the oven to broil and cook for another 2 - 3 minutes until the top is browned. Let the internal temperature rise to 160°F and remove from the oven. Let the chicken cool slightly and then place in refrigerator for at least 4 hours.

Serve chilled.

Serve this recipe with one of these Breakfast side dishes.

Yam Home Fries

Place a large skillet in the oven and preheat oven to 325°F. When the pan is hot, add the butter, shallot, and yams. Return the pan to the oven and cook for about ten minutes. Stir the yams and continue to roast in the oven stirring every 8 – 10…

AND

Serve this recipe with one of these starch side dishes.

Black Bean Cakes

Mix together the minced onion, bread crumbs, egg, egg white, milk, celery, cilantro and 1 cup of the black beans. Use a fork, mashing and blending until smooth. Fold in the 1/2 cup whole black beans and chill for at least an hour. Pat together into 8 cakes each one…

Roasted Potatoes

Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…

Savory Lemon Rice

Place a medium sauce pan over high heat. Add the water, chicken stock and salt. Place the whole clove of garlic in the water. When the liquid boils, stir in the brown rice, lemon zest and lemon juice. Reduce heat to medium-low and simmer, partially covered, for about 25 –…

Yam Home Fries

AND

Serve this recipe with one of these vegetable side dishes.

Fresh Pineapple Salsa

Fold together all ingredients and chill for at least four hours before serving. It is better if chilled at least overnight.

Mango Salsa

Peel the mango and cut into small chunks. Process the mango carefully in short pulses in a food processor until it is the size of a small dice. (This can also be done chopping with a knife.) Add the chili powder, cilantro ,and 1/2 of each the red and green…